Name: Stuffed Zucchini with Tuna a la Mexicana
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 spoonfuls of oil for the sauce; 1/2 piece of onion cut in eighths, for the sauce; 2 cloves of garlic cut in half, for the sauce; 5 pieces of tomato cut in quarters, for the sauce; 1 piece of guajillo chili pepper clean and deveined, roasted for the sauce; 1 Cup of Water for the sauce; 1 pinch of salt and pepper for the sauce; 8 pieces of pumpkin criolla; 2 spoonfuls of olive oil; 1/2 Cup of White onion chopped; 2 cups of tomato cut into small cubes; 2 cups of canned tuna drained; 1/4 of Cup of coriander finely chopped; 1/2 Cup of cream cheese; 1/2 Cup of asadero cheese grated

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Stuffed zucchini is always a hit with the whole family, prepare this version of gratin pumpkins and stuffed with cream cheese with Mexican tuna in a simple, easy and hot tomato broth with guajillo chili.

Preparation

Preheat the oven to 180 ° C.

For the sauce, heat a pot over medium heat with the oil, cook the onion and garlic until they are bright, add the tomatoes with the chili and cook until the tomatoes melt, add the water, season with salt and pepper. Blend until you get a soft and smooth broth.

On a table with the help of a spoon or a parisienne hollow out your pumpkins and reserve the filling.

For the tuna, heat a pan over medium heat with the oil, cook the onion until it turns bright, add the tomato, tuna, cilantro, pumpkin filling and season with salt and pepper to your liking and reserve .

Stuff the pumpkins with a little cream cheese and the tuna stuffing. Cover with the grill and gratin cheese in the oven for 15 minutes.

Serve the zucchini with the sauce and enjoy.

Carlos Lieja

Carlos Lieja

Carlos Lieja

Karen De La Torre

Yezzi Laguna

Stuffed Zucchini with Tuna a la Mexicana

Ingredients

Preparation

PRESENTATION

TIPS

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Carlos Lieja

Carlos Lieja

Carlos Lieja

Karen De La Torre

Yezzi Laguna

Stuffed Zucchini with Tuna a la Mexicana

Ingredients

Preparation

PRESENTATION

TIPS